Sool Cocktails: How to Use Korean Alcohol Behind the Bar

Korea's traditional liquors were made for the table, but they shine in cocktails too. Here are nine ways to use makgeolli (takju), yakju, and soju behind the bar.

Korea's traditional liquors were made for the table, but they shine in cocktails too. Here are nine ways to use makgeolli (takju), yakju, and soju behind the bar.

Makgeolli, yakju, and traditional soju were never meant for cocktails — they were table drinks, enjoyed as part of group dining.

But a wave of bartenders in Seoul, Busan, and beyond have spent the last few years proving these liquors are just as interesting in a shaker as they are in a bowl: makgeolli brings a soft, lactic sweetness that rounds out sharper spirits the way cream or egg white might; yakju plays the role of a dry vermouth or fino sherry; traditional soju is a cleaner, rounder stand-in for vodka with real character of its own.

If you're mixing at home, it can be helpful to think of each category by what it replaces in a classic bar setup:

  • Makgeolli behaves like a low-proof, slightly sour liqueur or a dairy substitute — great where a recipe wants cream, egg white, or orgeat for texture.

  • Yakju, depending on the type, can slot in where you'd reach for a vermouth, a sherry, or a light sake — something aromatic and structural rather than sweet, good in stirred, spirit-forward drinks.

  • Traditional (high ABV) soju is flexible: cleaner than vodka, rounder than gin, and unlike the convenience-store bottles, it can carry real botanical or fruit character on its own.

  • Lower-ABV soju like Ilpoom Andong Soju 17% can stand in for a crisp sake, or be used in place of vodka to bring a cocktail's alcohol content down without losing the spirit element.

Here are nine recipes you can make with bottles in the cult. catalog:

1. Winter Sour Makgeolli Cocktail

This recipe comes courtesy of the team at 不不不不 (불불불불, Bulbulbulbul) in Busan. The owners generously shared it with us and gave us permission to pass it on. Made with Sahwa Makgeolli, it's velvety, smooth, and aromatic. Don't skip the burnt cinnamon stick — the smoky touch really ties this cult. favorite together!

From @bulbulbulbul_busan:

"디사론노의 은은한 살구 씨앗의 향과 냉장고에서 차갑게 하루동안 인퓨징한 팔각의 가벼운 향; 사화탁주의 개운하고 깔끔한 맛; 토끼소주 블랙 의 고소한 쌀내음; 그리고 상큼한 레몬향과 살짝만 훈연한 시나몬 향이 포인트 입니다."

The subtle aroma of Disaronno’s apricot kernels and the light scent of star anise; the refreshing and clean taste of Sahwa Makgeolli; the nutty rice aroma of Tokki Soju Black; and the bright lemon note with a hint of lightly smoky cinnamon are the highlights.

Image: @bulbulbulbul_busan

Ingredients

For one cocktail

  • Sahwa Makgeolli (50ml)

  • Star anise (0.4g)

  • Disaronno (50ml) – alt. other amaretto

  • Tokki Soju Black (15ml)*

  • Lemon juice (7ml)

  • Simple syrup (8ml)

To garnish

  • Cinnamon stick, smoked

  • Lemon peel

  • Star anise (1 piece)

Directions

  1. Add 0.4g of star anise to 50ml of Sahwa Makgeolli. Let sit in the fridge for 24 hours.

  2. Combine the ingredients in a chilled shaker. Shake well.

  3. Smoke one cinnamon stick (we like to almost char it on one end for extra smoky flavor) and let the smoke dissipate in a cocktail glass.

  4. Strain cocktail into glass, and garnish with lemon peel and star anise.

*The original recipe calls for Tokki Soju Black (ABV 40%) "for a rich and satisfying taste". You can substitute with another premium rice spirit or—if no such spirit is available—you can use vodka in a pinch

1. Winter Sour Makgeolli Cocktail

Image: @bulbulbulbul_busan

This recipe comes courtesy of the team at 不不不不 (불불불불, Bulbulbulbul) in Busan. The owners generously shared it with us and gave us permission to pass it on. Made with Sahwa Makgeolli, it's velvety, smooth, and aromatic. Don't skip the burnt cinnamon stick — the smoky touch really ties this cult. favorite together!

From @bulbulbulbul_busan:

"디사론노의 은은한 살구 씨앗의 향과 냉장고에서 차갑게 하루동안 인퓨징한 팔각의 가벼운 향; 사화탁주의 개운하고 깔끔한 맛; 토끼소주 블랙 의 고소한 쌀내음; 그리고 상큼한 레몬향과 살짝만 훈연한 시나몬 향이 포인트 입니다."

The subtle aroma of Disaronno’s apricot kernels and the light scent of star anise; the refreshing and clean taste of Sahwa Makgeolli; the nutty rice aroma of Tokki Soju Black; and the bright lemon note with a hint of lightly smoky cinnamon are the highlights.

Ingredients

For one cocktail

  • Sahwa Makgeolli (50ml)

  • Star anise (0.4g)

  • Disaronno (50ml) – alt. other amaretto

  • Tokki Soju Black (15ml)*

  • Lemon juice (7ml)

  • Simple syrup (8ml)

To garnish

  • Cinnamon stick, smoked

  • Lemon peel

  • Star anise (1 piece)

Directions

  1. Add 0.4g of star anise to 50ml of Sahwa Makgeolli. Let sit in the fridge for 24 hours.

  2. Combine the ingredients in a chilled shaker. Shake well.

  3. Smoke one cinnamon stick (we like to almost char it on one end for extra smoky flavor) and let the smoke dissipate in a cocktail glass.

  4. Strain cocktail into glass, and garnish with lemon peel and star anise.

*The original recipe calls for Tokki Soju Black (ABV 40%) "for a rich and satisfying taste". You can substitute with another premium rice spirit or—if no such spirit is available—you can use vodka in a pinch

1. Winter Sour Makgeolli Cocktail

Image: @bulbulbulbul_busan

This recipe comes courtesy of the team at 不不不不 (불불불불, Bulbulbulbul) in Busan. The owners generously shared it with us and gave us permission to pass it on. Made with Sahwa Makgeolli, it's velvety, smooth, and aromatic. Don't skip the burnt cinnamon stick — the smoky touch really ties this cult. favorite together!

From @bulbulbulbul_busan:

"디사론노의 은은한 살구 씨앗의 향과 냉장고에서 차갑게 하루동안 인퓨징한 팔각의 가벼운 향; 사화탁주의 개운하고 깔끔한 맛; 토끼소주 블랙 의 고소한 쌀내음; 그리고 상큼한 레몬향과 살짝만 훈연한 시나몬 향이 포인트 입니다."

The subtle aroma of Disaronno’s apricot kernels and the light scent of star anise; the refreshing and clean taste of Sahwa Makgeolli; the nutty rice aroma of Tokki Soju Black; and the bright lemon note with a hint of lightly smoky cinnamon are the highlights.

Ingredients

For one cocktail

  • Sahwa Makgeolli (50ml)

  • Star anise (0.4g)

  • Disaronno (50ml) – alt. other amaretto

  • Tokki Soju Black (15ml)*

  • Lemon juice (7ml)

  • Simple syrup (8ml)

To garnish

  • Cinnamon stick, smoked

  • Lemon peel

  • Star anise (1 piece)

Directions

  1. Add 0.4g of star anise to 50ml of Sahwa Makgeolli. Let sit in the fridge for 24 hours.

  2. Combine the ingredients in a chilled shaker. Shake well.

  3. Smoke one cinnamon stick (we like to almost char it on one end for extra smoky flavor) and let the smoke dissipate in a cocktail glass.

  4. Strain cocktail into glass, and garnish with lemon peel and star anise.

*The original recipe calls for Tokki Soju Black (ABV 40%) "for a rich and satisfying taste". You can substitute with another premium rice spirit or—if no such spirit is available—you can use vodka in a pinch

2. The Geumsan

This recipe is adapted from the original by 경환신 (Gyeong Hwanshin). Kahlúa and Calvados combine for a warm, dessert-like profile, while Geumsan Insamju (ginseng yakju) lends mature, earthy, herbal notes that complement and ground this simple autumn cocktail.

Ingredients

  • Geumsan Ginseng Wine (45ml)

  • Kahlúa (15ml)

  • Calvados (15ml) – alt. similar apple liqueur

  • Fresh lime juice (1 tsp)

  • Ice (100g)

For one cocktail

  • Dried persimmon or twist of orange peel

To garnish

Directions

Put all the ingredients in a shaker and shake well. Strain into a stemmed cocktail glass. Garnish with apple or orange peel.


2. The Geumsan


This recipe is adapted from the original by 경환신 (Gyeong Hwanshin). Kahlúa and Calvados combine for a warm, dessert-like profile, while Geumsan Insamju (ginseng yakju) lends mature, earthy, herbal notes that complement and ground this simple autumn cocktail.

Ingredients

For one cocktail

  • Geumsan Ginseng Wine (45ml)

  • Kahlúa (15ml)

  • Calvados (15ml) – alt. similar apple liqueur

  • Fresh lime juice (1 tsp)

  • Ice (100g)

To garnish

  • Dried persimmon or twist of orange peel

Directions

Put all the ingredients in a shaker and shake well. Strain into a stemmed cocktail glass. Garnish with apple or orange peel.

3. Ginger Makgeolli Twist

Alice Jun, founder of Hana Makgeolli in Brooklyn, knows her makgeolli—and more than a thing or two about cocktails as well. You can explore more of her sool-based recipes on Hana Makgeolli's website (we're dying to try the Artemisia ourselves).

This recipe, published by Saveur, calls for an undiluted takju—such Hana Makgeolli's own Takju 16 (which is slightly effervescent), Sahwa Makgeolli, or Jeongmiso.

If using a still takju, you can lighten things up with a splash of sparkling white wine.

Image: Murray Hall for Saveur

Ingredients

For one cocktail

  • Takju (120ml) – see above

  • Ginger liqueur, such as Domaine de Canton (60ml)

  • White rum (60ml)

  • Optional: Sparkling wine, such as prosecco (10ml)

To garnish

  • Lemon peel

  • Candied ginger

Directions

  1. Fill a mixing glass halfway with ice.

  2. Add makgeolli, ginger liqueur, rum, and sparkling wine (if using).

  3. Stir well until chilled (~15 seconds).

  4. Strain into a tall glass and garnish with a twist of lemon rind and candied ginger

3. Ginger Makgeolli Twist

Image: Murray Hall for Saveur

Alice Jun, founder of Hana Makgeolli in Brooklyn, knows her makgeolli—and more than a thing or two about cocktails as well. You can explore more of her sool-based recipes on Hana Makgeolli's website (we're dying to try the Artemisia ourselves).

This recipe, published by Saveur, calls for an undiluted takju—such Hana Makgeolli's own Takju 16 (which is slightly effervescent), Sahwa Makgeolli, or Jeongmiso.

If using a still takju, you can lighten things up with a splash of sparkling white wine.

Ingredients

For one cocktail

  • Takju (120ml) – see above

  • Ginger liqueur, such as Domaine de Canton (60ml)

  • White rum (60ml)

  • Optional: Sparkling wine, such as prosecco (10ml)

To garnish

  • Lemon peel

  • Candied ginger

Directions

  1. Fill a mixing glass halfway with ice.

  2. Add makgeolli, ginger liqueur, rum, and sparkling wine (if using).

  3. Stir well until chilled (~15 seconds).

  4. Strain into a tall glass and garnish with a twist of lemon rind and candied ginger

4. The Kitchen Garden

If the mere idea of a tomato cocktail sends shivers down your spine, keep scrolling because you're not going to like this one.

Me? I love (love!) a tomato cocktail and this recipe — modified from the Salad Bar Martini by Cuties bar in Portland, Maine— is an absolute delight.

We swapped 15ml of clarified tomato water for 15ml of GamjaSool potato yakju, which has a savory character reminiscent of tomato water. We also reduced the amount of olive brine from 15ml to 7ml to accommodate Gamjasool's nuruk-derived umami.

Ingredients

  • Vodka (45ml)

  • Moletto Pomodoro Gin (15ml)

  • Dry vermouth (15ml) – e.g. Dolin

  • Odae Seoju Gamja Sool (15ml)

  • Castelvetrano olive brine (7ml)

  • Manzanilla sherry (7ml) – alt. Solsongju

For one cocktail

  • Cherry tomato

To garnish

Directions

Add all the ingredients to a mixing glass with ice and stir to chill. Strain into a chilled glass and garnish.

Image: Davis Digital for Punch

4. The Kitchen Garden

Image: Davis Digital for Punch

If the mere idea of a tomato cocktail sends shivers down your spine, keep scrolling because you're not going to like this one.

Me? I love (love!) a tomato cocktail and this recipe — modified from the Salad Bar Martini by Cuties bar in Portland, Maine— is an absolute delight.

We swapped 15ml of clarified tomato water for 15ml of GamjaSool potato yakju, which has a savory character reminiscent of tomato water. We also reduced the amount of olive brine from 15ml to 7ml to accommodate Gamjasool's nuruk-derived umami.

Ingredients

For one cocktail

  • Vodka (45ml)

  • Moletto Pomodoro Gin (15ml)

  • Dry vermouth (15ml) – e.g. Dolin

  • Odae Seoju Gamja Sool (15ml)

  • Castelvetrano olive brine (7ml)

  • Manzanilla sherry (7ml) – alt. Solsongju

To garnish

  • Cherry tomato

Directions

Add all the ingredients to a mixing glass with ice and stir to chill. Strain into a chilled glass and garnish.

4. The Kitchen Garden

Image: Davis Digital for Punch

If the mere idea of a tomato cocktail sends shivers down your spine, keep scrolling because you're not going to like this one.

Me? I love (love!) a tomato cocktail and this recipe — modified from the Salad Bar Martini by Cuties bar in Portland, Maine— is an absolute delight.

We swapped 15ml of clarified tomato water for 15ml of GamjaSool potato yakju, which has a savory character reminiscent of tomato water. We also reduced the amount of olive brine from 15ml to 7ml to accommodate Gamjasool's nuruk-derived umami.

Ingredients

For one cocktail

  • Vodka (45ml)

  • Moletto Pomodoro Gin (15ml)

  • Dry vermouth (15ml) – e.g. Dolin

  • Odae Seoju Gamja Sool (15ml)

  • Castelvetrano olive brine (7ml)

  • Manzanilla sherry (7ml) – alt. Solsongju

To garnish

  • Cherry tomato

Directions

Add all the ingredients to a mixing glass with ice and stir to chill. Strain into a chilled glass and garnish.

5. Lychee Soju Martini

Lychee brings a fragrant sweetness to this 5-minute martini, which is elegant yet unpretentious.

We swapped vodka for Ilpoom Andong Soju (17%), which results in a lower-ABV cocktail that's perfect for casual sipping.

Feel free to replace with a higher-proof soju like Hwayo 41 or Haro Soju Midnight.

Ingredients

  • Ilpoom Andong Soju (60ml)

  • Lychee juice (30ml) – canned or bottled

  • Lime juice (15ml)

  • Lychee syrup (10ml) – alt. simple syrup

For one cocktail

  • 2-3 lychee fruit on a pick

To garnish

Directions

  1. Add all the ingredients to a cocktail shaker with ice.

  2. Shake until well chilled.

  3. Strain into a martini glass or coupe and garnish.

Image and original recipe: Kita of Libation Chronicles

5. Lychee Soju Martini

Image and original recipe: Kita of Libation Chronicles

Lychee brings a fragrant sweetness to this 5-minute martini, which is elegant yet unpretentious.

We swapped vodka for Ilpoom Andong Soju (17%), which results in a lower-ABV cocktail that's perfect for casual sipping.

Feel free to replace with a higher-proof soju like Hwayo 41 or Haro Soju Midnight.

Ingredients

For one cocktail

  • Ilpoom Andong Soju (60ml)

  • Lychee juice (30ml) – canned or bottled

  • Lime juice (15ml)

  • Lychee syrup (10ml) – alt. simple syrup

To garnish

  • 2-3 lychee fruit on a pick

Directions

  1. Add all the ingredients to a cocktail shaker with ice.

  2. Shake until well chilled.

  3. Strain into a martini glass or coupe and garnish.

6. Taksen (Korean Painkiller)

Between a Piña Colada and a Painkiller, the latter is—in my opinion—a far superior beverage. Painkillers are less sweet, which lets the citrus, warm spices, and bold, smoky flavor of dark Navy rum shine through.

Swapping out all or part of the coconut cream for a dense takju like Sahwa Mixing Makgeolli or Jeongmiso shifts the profile; instead of familiar coconut, you'll get the nutty notes of toasted rice and a hint of nuruk umami that plays well with dark rum. Substitute takju for coconut cream at a 1:1 ratio, as you like.

We're calling this riff Taksen (탁센), after a Korean brand of painkiller known for its fast and powerful effect.


Ingredients

For one cocktail

  • Dark Navy rum (e.g. Pusser's Rum) (60ml)

  • Pineapple juice (120ml)

  • Fresh orange juice (30ml)

  • Jeongmiso Makgeolli (30ml)*

*Or 50/50 makgeolli and coconut cream, if you prefer.

To garnish

  • Slice of pineapple

  • Pinch of freshly grated nutmeg

Directions

Add ingredients to a shaker with ice; shake vigorously to combine. Strain over ice into a tall cocktail glass (tiki style, if you have one on hand). Garnish with pineapple and nutmeg.

6. Taksen (Korean Painkiller)


Between a Piña Colada and a Painkiller, the latter is—in my opinion—a far superior beverage. Painkillers are less sweet, which lets the citrus, warm spices, and bold, smoky flavor of dark Navy rum shine through.

Swapping out all or part of the coconut cream for a dense takju like Sahwa Mixing Makgeolli or Jeongmiso shifts the profile; instead of familiar coconut, you'll get the nutty notes of toasted rice and a hint of nuruk umami that plays well with dark rum. Substitute takju for coconut cream at a 1:1 ratio, as you like.

We're calling this riff Taksen (탁센), after a Korean brand of painkiller known for its fast and powerful effect.

Ingredients

For one cocktail

  • Dark Navy rum (e.g. Pusser's Rum) (60ml)

  • Pineapple juice (120ml)

  • Fresh orange juice (30ml)

  • Jeongmiso Makgeolli (30ml)*

*Or 50/50 makgeolli and coconut cream, if you prefer.

To garnish

  • Slice of pineapple

  • Pinch of freshly grated nutmeg

Directions

Add ingredients to a shaker with ice; shake vigorously to combine. Strain over ice into a tall cocktail glass (tiki style, if you have one on hand). Garnish with pineapple and nutmeg.

7. Yakju Sesame Martini

In 2025, Wine Enthusiast claimed that 'the sesame martini is taking over the world'—which, given that none of us are living in a sesame martini-run autocracy, seems like an exaggeration. However! We do love a savory cocktail ingredient around here, and sesame is a particular favorite.

Sesame is also a core ingredient in Korean cooking, and it complements the flavors of traditional Korean alcohol beautifully. In this recipe, adapted from this one by Amelia Ball, yakju is treated like a fragrant, rice-based vermouth.


Ingredients

For one cocktail

  • Vodka (50ml)

  • Sesame oil (1 tsp) – the best quality you can find

  • Sahwa Yakju (20ml)

  • Orange bitters (2 dashes)

To garnish

  • Lean into the savoriness with a leaf of crispy gimbugak (김부각, dried seaweed)

Directions

  1. Put your glass in the freezer to chill.

  2. Combine vodka and sesame oil in a jar and shake well.*

  3. Add infused vodka, yakju, and orange bitters to a mixing glass.

  4. Stir over ice until diluted and cold.

  5. Strain into your chilled glass and serve.

*If you're planning ahead, go the extra mile by fat-washing the vodka first: Combine vodka and sesame oil in a jar at a 10:1 ratio; let sit for 4 hours at room temperature, and then freeze overnight; strain through a cheesecloth or coffee filter to remove the solidified oil. Use 50ml as above.

7. Yakju Sesame Martini


In 2025, Wine Enthusiast claimed that 'the sesame martini is taking over the world'—which, given that none of us are living in a sesame martini-run autocracy, seems like an exaggeration. However! We do love a savory cocktail ingredient around here, and sesame is a particular favorite.

Sesame is also a core ingredient in Korean cooking, and it complements the flavors of traditional Korean alcohol beautifully. In this recipe, adapted from this one by Amelia Ball, yakju is treated like a fragrant, rice-based vermouth.

Ingredients

For one cocktail

  • Vodka (50ml)

  • Sesame oil (1 tsp) – the best quality you can find

  • Sahwa Yakju (20ml)

  • Orange bitters (2 dashes)

To garnish

  • Lean into the savoriness with a leaf of crispy gimbugak (김부각, dried seaweed)

Directions

  1. Put your glass in the freezer to chill.

  2. Combine vodka and sesame oil in a jar and shake well.*

  3. Add infused vodka, yakju, and orange bitters to a mixing glass.

  4. Stir over ice until diluted and cold.

  5. Strain into your chilled glass and serve.

*If you're planning ahead, go the extra mile by fat-washing the vodka first: Combine vodka and sesame oil in a jar at a 10:1 ratio; let sit for 4 hours at room temperature, and then freeze overnight; strain through a cheesecloth or coffee filter to remove the solidified oil. Use 50ml as above.

7. Yakju Sesame Martini


In 2025, Wine Enthusiast claimed that 'the sesame martini is taking over the world'—which, given that none of us are living in a sesame martini-run autocracy, seems like an exaggeration. However! We do love a savory cocktail ingredient around here, and sesame is a particular favorite.

Sesame is also a core ingredient in Korean cooking, and it complements the flavors of traditional Korean alcohol beautifully. In this recipe, adapted from this one by Amelia Ball, yakju is treated like a fragrant, rice-based vermouth.

Ingredients

For one cocktail

  • Vodka (50ml)

  • Sesame oil (1 tsp) – the best quality you can find

  • Sahwa Yakju (20ml)

  • Orange bitters (2 dashes)

To garnish

  • Lean into the savoriness with a leaf of crispy gimbugak (김부각, dried seaweed)

Directions

  1. Put your glass in the freezer to chill.

  2. Combine vodka and sesame oil in a jar and shake well.*

  3. Add infused vodka, yakju, and orange bitters to a mixing glass.

  4. Stir over ice until diluted and cold.

  5. Strain into your chilled glass and serve.

*If you're planning ahead, go the extra mile by fat-washing the vodka first: Combine vodka and sesame oil in a jar at a 10:1 ratio; let sit for 4 hours at room temperature, and then freeze overnight; strain through a cheesecloth or coffee filter to remove the solidified oil. Use 50ml as above.

8. La Jinju

This three-ingredient cocktail is a twist on the La Perla, created by Jacques Bezuidenhaut, San Francisco (jinju (진주) means pearl in Korean, as perla does in Spanish).

We used Solsongju in lieu of manzanilla sherry—it's light, dry profile and subtle notes of young pine (which come across as a whisper of mint) make a refreshing substitute.

Ingredients

  • Reposado tequila (45ml)

  • Solsongju (45ml)

  • Giffard Poire William liqueur (20ml) alt. or similar pear liqueur

For one cocktail

  • Twist of lemon peel

To garnish

Directions

Pre-chill a stemmed cocktail glass (e.g. a coupe) and garnish with lemon. Stir all ingredients with ice, then strain into glass.

Image: Stuart Mullenberg for Imbibe Magazine

8. La Jinju

Image: Stuart Mullenberg for Imbibe Magazine

This three-ingredient cocktail is a twist on the La Perla, created by Jacques Bezuidenhaut, San Francisco (jinju (진주) means pearl in Korean, as perla does in Spanish).

We used Solsongju in lieu of manzanilla sherry—it's light, dry profile and subtle notes of young pine (which come across as a whisper of mint) make a refreshing substitute.

Ingredients

For one cocktail

  • Reposado tequila (45ml)

  • Solsongju (45ml)

  • Giffard Poire William liqueur (20ml) alt. or similar pear liqueur

To garnish

  • Twist of lemon peel

Directions

Pre-chill a stemmed cocktail glass (e.g. a coupe) and garnish with lemon. Stir all ingredients with ice, then strain into glass.

9. Frozen Makgeollita (Makgeolli Margarita)

Fusion cuisine rightly draws criticism for lazy, trend-chasing mashups that dilute traditions and reduce culture to novelty. But as writer Jonathan Nunn notes, in a sense “all cuisines are fusion cuisines,” and some hybrids—like Tex-Mex or Indo-Chinese—have become bona fide culinary traditions in their own right, born from migration, adaptation, and lived experience rather than gimmickry.

In California—especially Los Angeles—Korean and Mexican foodways have overlapped for decades through shared neighborhoods, immigrant entrepreneurship, and street-food culture, giving rise to a distinct Korean–Mexican fusion.

This makgeolli margarita—based on a recipe from JinJoo of Kimchimari*—would be perfect with Korean tacos!

*The original recipe calls for draft makgeolli, which is lighter and effervescent. Our version uses Sahwa Makgeolli (12%), which gives the cocktail a creamier feel more like a coconut margarita.


Ingredients

For one cocktail

  • Tequila blanco (60ml)

  • Triple sec (30ml) – alt. Cointreau or Grand Marnier

  • Sahwa Makgeolli (60ml) – alt. Jeongmiso

  • Lime juice (15ml)

  • Agave syrup (20ml)

  • Crushed ice (1 cup)

To garnish

  • Lime slices

  • Coarse salt or Tajin for rim (optional)

Directions

  1. If you're coating the rim, run a wedge of lime over the edge of the glass, then dip into salt or Tajin seasoning.

  2. Add all ingredients to a blender.

  3. Blend until smooth.

  4. Pour into glass and garnish with lime.

9. Frozen Makgeollita (Makgeolli Margarita)


Fusion cuisine rightly draws criticism for lazy, trend-chasing mashups that dilute traditions and reduce culture to novelty. But as writer Jonathan Nunn notes, in a sense “all cuisines are fusion cuisines,” and some hybrids—like Tex-Mex or Indo-Chinese—have become bona fide culinary traditions in their own right, born from migration, adaptation, and lived experience rather than gimmickry.

In California—especially Los Angeles—Korean and Mexican foodways have overlapped for decades through shared neighborhoods, immigrant entrepreneurship, and street-food culture, giving rise to a distinct Korean–Mexican fusion.

This makgeolli margarita—based on a recipe from JinJoo of Kimchimari*—would be perfect with Korean tacos!

*The original recipe calls for draft makgeolli, which is lighter and effervescent. Our version uses Sahwa Makgeolli (12%), which gives the cocktail a creamier feel more like a coconut margarita.

Ingredients

For one cocktail

  • Tequila blanco (60ml)

  • Triple sec (30ml) – alt. Cointreau or Grand Marnier

  • Sahwa Makgeolli (60ml) – alt. Jeongmiso

  • Lime juice (15ml)

  • Agave syrup (20ml)

  • Crushed ice (1 cup)

To garnish

  • Lime slices

  • Coarse salt or Tajin for rim (optional)

Directions

  1. If you're coating the rim, run a wedge of lime over the edge of the glass, then dip into salt or Tajin seasoning.

  2. Add all ingredients to a blender.

  3. Blend until smooth.

  4. Pour into glass and garnish with lime.

9. Frozen Makgeollita (Makgeolli Margarita)


Fusion cuisine rightly draws criticism for lazy, trend-chasing mashups that dilute traditions and reduce culture to novelty. But as writer Jonathan Nunn notes, in a sense “all cuisines are fusion cuisines,” and some hybrids—like Tex-Mex or Indo-Chinese—have become bona fide culinary traditions in their own right, born from migration, adaptation, and lived experience rather than gimmickry.

In California—especially Los Angeles—Korean and Mexican foodways have overlapped for decades through shared neighborhoods, immigrant entrepreneurship, and street-food culture, giving rise to a distinct Korean–Mexican fusion.

This makgeolli margarita—based on a recipe from JinJoo of Kimchimari*—would be perfect with Korean tacos!

*The original recipe calls for draft makgeolli, which is lighter and effervescent. Our version uses Sahwa Makgeolli (12%), which gives the cocktail a creamier feel more like a coconut margarita.

Ingredients

For one cocktail

  • Tequila blanco (60ml)

  • Triple sec (30ml) – alt. Cointreau or Grand Marnier

  • Sahwa Makgeolli (60ml) – alt. Jeongmiso

  • Lime juice (15ml)

  • Agave syrup (20ml)

  • Crushed ice (1 cup)

To garnish

  • Lime slices

  • Coarse salt or Tajin for rim (optional)

Directions

  1. If you're coating the rim, run a wedge of lime over the edge of the glass, then dip into salt or Tajin seasoning.

  2. Add all ingredients to a blender.

  3. Blend until smooth.

  4. Pour into glass and garnish with lime.

Have a favorite sool cocktail recipe to share? Or feedback on one of ones we shared above? We'd love to hear about it: Let us know at hello@cultsool.com.

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